Scale
Ingredients
Cashew Cream Sauce Ingredients
- ½ cup cashews, soaked in boiling water for 30 minutes
- 1 cup cold water
- ½ cup broth*
- 1 tsp arrowroot powder + ¼ cup water
Herbs and Spices
- ½ tsp celery salt
- ½ tsp fresh rosemary, minced
- ½ tsp fresh thyme, minced
- ¼ tsp cumin
- ¼ tsp fennel seed
- ¼ tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp chili flakes
Meat and Veggies
- 2 Tbsp olive oil, divided
- 1 ¼ pound of ground beef (or lamb)
- 3 large russet potatoes, peeled + quartered
- 2 tbsp ghee
- 1 medium onion, ½” dice
- 1 bulb fennel, ½” dice
- 4 large carrots ½” dice
8 oz shiitake mushrooms, sliced
3 cloves garlic, chopped
2 cups of broccoli florets
Instructions
- SOAK cashews in boiling water
- CHOP all the vegetables & herbs
- COOK potatoes**
- HEAT a skillet to medium heat, add ~1 tsp olive oil
- SAUTE the onions for 2-3 minutes, ADD the beef
- ADD seasonings, herbs, garlic, salt and pepper to taste
- BLEND cashews with cold water
- REMOVE meat to a casserole dish
- PREHEAT oven to 325
- ADD 1-2 tsp of olive oil and the mushrooms, brown them and add to the meat
- ADD remaining oil and vegetables – carrots, fennel, broccoli – add salt and pepper to taste.
- COOK over medium heat; PARCOOK the vegetables – they will cook more in the oven
- SHAKE the arrowroot and water in a jar until dissolved
- HEAT the cashew milk and broth over medium low heat
- ADD the arrowroot slurry to the cashew broth, whisk constantly until thickened
- MIX the cashew cream in with the meat, veggies – stir to combine
- MASH the potatoes with ghee, salt and pepper using a masher, ricer, mill, or hand mixer
- TOP the meat/vegetable mixture with the mashed potatoes, any way you like. Piping kit, plastic bag with the tip cut off, or simply spread it on with the wooden spoon
- BAKE for 15 minutes until warmed through
